If you’re anything like me and have a soft spot for decadent desserts with a little adult twist, then this Bourbon Brûlée Pumpkin Pie Recipe is going to rock your world. It’s got that familiar, comforting pumpkin pie flavor you adore, but elevated with a luscious maple bourbon custard and a perfectly crisp brûléed sugar topping. Trust me, once you try this, it’ll be your go-to pie for every holiday and beyond.
Why You’ll Love This Recipe
- A Perfect Balance: The bourbon and maple syrup add a rich depth that pairs beautifully with classic pumpkin spices.
- Flaky Homemade Crust: Making the crust from scratch guarantees buttery, flaky goodness every time.
- That Signature Brûlée Finish: The caramelized sugar top gives it an irresistible crackly texture and a hint of sweetness.
- Make-Ahead Friendly: You can bake this pie a day ahead and torch it right before serving for that fresh brûlée sparkle.
Ingredients You’ll Need
Each ingredient plays a starring role in this Bourbon Brûlée Pumpkin Pie Recipe. From buttery crust to rich maple bourbon custard, choosing quality ingredients makes all the difference. Here’s what you’ll want to have on hand.
- All-purpose flour: I always sift it to keep the crust light and tender.
- Granulated sugar: Needed for both the crust and that brûlée topping—the simple stuff that adds crunch and sweetness.
- Salt: Balances out sweetness and enhances the flavors overall.
- Eggs: Give structure to both the crust and filling; fresh is best!
- White vinegar: A tiny splash helps tenderize the crust without affecting flavor.
- Ice cold water: Keeps the butter from melting during mixing for flaky layers.
- Unsalted butter: Make sure it’s cold and cut into pieces to create flakey pockets in the crust.
- 100% Pure Canned Pumpkin: The star of the filling with that rich, creamy texture.
- Sour cream: Adds tang and creaminess that sets this apart from your basic pumpkin pie.
- Bourbon: Brings warmth and complexity—choose a quality bottle for best results.
- Vanilla extract: A must for enhancing all the other spices.
- Ground cinnamon, ginger, nutmeg, cardamom, allspice: The spice blend that defines the cozy fall vibe.
- 100% Pure Maple Syrup: Adds a natural sweetness and depth to the filling’s custard.
- Heavy cream: Whisked into the maple syrup, it makes the filling incredibly smooth and luxurious.
Variations
I love how versatile this Bourbon Brûlée Pumpkin Pie Recipe is—it’s a great base to get creative with! Feel free to adjust to your tastes or dietary needs without sacrificing that signature flavor.
- Spice it up: I sometimes add a pinch of cayenne or extra ginger for a subtle kick my family adores.
- Dairy-free twist: Swap sour cream for full-fat coconut yogurt and use coconut cream instead of heavy cream for a dairy-free version.
- Mini pies: For a party, I’ve made mini tartlets using the same filling—super fun and easier to serve.
- Maple syrup swap: If you don’t have maple syrup, honey works in a pinch, but it slightly alters the sweetness profile.
How to Make Bourbon Brûlée Pumpkin Pie Recipe
Step 1: Crafting the Flaky Pie Crust
Start by pulsing the flour, sugar, and salt together in your food processor—this keeps things light and even. Then whisk the egg, vinegar, and ice-cold water before adding the cold butter pieces back to the processor. Pulse until coarse crumbs form. I always get my hands in here to bring the dough together gently—it’s magic when you don’t overwork it. Wrap the dough up, pop it in the fridge for at least 30 minutes, and get ready for the next steps.
Step 2: Pre-Bake the Crust
After chilling, roll the dough out into a 12-inch circle—it helps to lightly flour your surface to prevent sticking. I like folding the dough in half to transfer it carefully into my pie plate, then unfolding and trimming the edges. Make your own decorative pattern by pinching or pressing with a fork. Cover the crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake it at 375°F for about 15 minutes until it just starts to turn golden. A quick brush with egg white adds that beautiful sheen. Lower the oven to 350°F to await the filling.
Step 3: Make the Maple Bourbon Pumpkin Filling
Whisk together the pumpkin, eggs, sour cream, bourbon, vanilla, and your warming spices until perfectly smooth. Meanwhile, gently heat the maple syrup until it simmers and thickens slightly, then gradually whisk in the heavy cream to create that silky texture. Pour the maple mixture into your pumpkin filling and whisk until everything is beautifully combined. Pour this luscious custard into your pre-baked crust.
Step 4: Bake to Perfection
Bake the pie for about 55 to 60 minutes at 350°F, but pay attention—the center should still have a slight jiggle when you gently shake the pan; that’s the perfect custard consistency. Once out of the oven, set it on a wire rack to cool completely. I always refrigerate mine overnight to let the flavors meld and the filling set fully.
Step 5: Brûlée That Sugar Topping
Right before serving, sprinkle granulated sugar evenly on the pie’s surface. Using a kitchen torch, brûlée the sugar by melting it into a golden, crackly caramel. If you don’t have a torch, you can pop it under a hot broiler for a few minutes—just watch carefully so it doesn’t burn. That crunchy, caramelized sugar layer adds an incredible contrast to the creamy pumpkin underneath.
Pro Tips for Making Bourbon Brûlée Pumpkin Pie Recipe
- Keep Butter Cold: Cold butter in the crust is the secret to flaky layers; don’t let it soften before mixing.
- Don’t Overbake: Pull the pie out when the center jiggles slightly—it will set as it cools.
- Perfect Brûlée Sugar: Use superfine sugar if you can find it, as it melts faster and more evenly under the torch.
- Cooling is Key: Refrigerate overnight for clean slices and a well-set custard that’s easier to serve.
How to Serve Bourbon Brûlée Pumpkin Pie Recipe
Garnishes
I like to keep it simple here: a dollop of lightly whipped cream with a tiny sprinkle of cinnamon pairs beautifully with the brûlée crust. Sometimes, I’ll add a few toasted pecans on top for an extra nutty crunch. The warm spices in this pie are so perfectly balanced that a garnish just complements, never overpowers.
Side Dishes
This pie stands strong on its own, but if I’m serving at a holiday meal, I love pairing it with a scoop of vanilla bean ice cream or even alongside a warm caramel sauce drizzle. A fresh cup of coffee or spiced chai tea also rounds out the experience deliciously.
Creative Ways to Present
For a festive touch, I’ve served mini individual pies in ramekins, brûléed right before serving so guests get the fresh crackle effect personal to them. Another fun idea is to place edible gold leaf flakes atop the brûlée sugar for a super luxe look during special occasions.
Make Ahead and Storage
Storing Leftovers
I wrap leftover pie slices tightly in plastic wrap or foil and store them in the fridge. The crust maintains its flavor, and the filling stays creamy, though the brûlée topping loses its crispness after a day or so.
Freezing
I’ve frozen this pie once or twice with good results. Wrap the whole cooled pie tightly in plastic followed by foil and freeze for up to 2 months. Thaw overnight in the fridge. You’ll want to torch the sugar topping fresh after thawing to bring back that delicious crispness.
Reheating
To enjoy leftovers, I let the pie come to room temperature, then briefly warm slices in a 300°F oven for 10 minutes to revive that fresh-baked feeling without drying the filling. If you like, add a quick torch of the brûlée sugar on top before serving.
FAQs
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Can I make the crust ahead of time for the Bourbon Brûlée Pumpkin Pie Recipe?
Absolutely! The crust dough can be made and refrigerated for up to 2 days before rolling out. Just make sure to wrap it tightly in plastic wrap to prevent drying. It even freezes well for longer storage.
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What if I don’t have a kitchen torch to brûlée the sugar topping?
No worries! You can place the sugared pie under a very hot broiler for 2-3 minutes, watching closely to avoid burning. It won’t be quite as precise as a torch, but it still creates that lovely caramelized crunch.
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Can I use fresh pumpkin instead of canned?
You can, but remember that fresh pumpkin needs to be cooked and pureed first, which adds extra prep time. Canned pumpkin is convenient, consistently smooth, and reliable for baking results.
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Is this Bourbon Brûlée Pumpkin Pie Recipe suitable for kids?
Since this recipe includes bourbon, it’s technically an adult dessert. However, the alcohol bakes off during cooking, so the flavor is subtle. For a kid-friendly version, you can omit the bourbon and add a little extra vanilla instead.
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How long does this pie keep?
Stored in the refrigerator, the pie stays fresh for up to 4 days. It’s best enjoyed within that time frame to savor the textures and flavors at their peak.
Final Thoughts
I absolutely love how this Bourbon Brûlée Pumpkin Pie Recipe turns out every single time. It feels like a warm hug wrapped in flaky crust, rich custard, and that addictive caramelized sugar finish. When I first tried it, I knew it was going into my permanent recipe rotation—there’s just something about that bourbon and maple combo that makes it unforgettable. I hope you’ll enjoy baking and sharing it as much as I do. Give it a try—you deserve a pie this special!
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Bourbon Brûlée Pumpkin Pie Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours
- Yield: 1 nine-inch pie (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Bourbon Brûlée Pumpkin Pie combines a flaky, buttery crust with a rich, spiced pumpkin filling infused with bourbon and real maple syrup. Finished with a crisp brûléed sugar topping, it offers a perfect balance of smooth, creamy texture and caramelized sweetness, ideal for festive fall gatherings or special holiday desserts.
Ingredients
Crust
- 2 cups sifted Baker’s Corner All-purpose flour
- 1 tablespoon Baker’s Corner Granulated Sugar
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 teaspoon white vinegar
- 1/4 cup ice cold water
- 3/4 cup cold unsalted butter, cut into pieces (1 1/2 sticks or 12 tablespoons)
- 1 egg white, lightly beaten (for egg wash)
Filling
- 3 large eggs
- 1 15–ounce can Baker’s Corner 100% Pure Canned Pumpkin
- 1/4 cup sour cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 3/4 cup Specially Selected 100% Pure Maple Syrup
- 1 cup heavy cream
- 3 tablespoons Baker’s Corner Granulated Sugar (for brûlée topping)
Instructions
- Prepare the crust dough: Add the flour, sugar, and salt to a food processor and pulse just until combined. In a small bowl, whisk together the egg, vinegar, and cold water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Gradually sprinkle the egg mixture over the flour and butter mixture, pulsing until the dough just comes together.
- Chill the dough: Remove the dough from the processor, form into a disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
- Preheat and roll the crust: Preheat the oven to 375°F. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully fold it in half and transfer it into a 9-inch pie plate. Unfold and gently press it into the plate, trimming excess dough around the edges. Crimp or create a decorative edge with your fingers or a fork.
- Blind bake the crust: Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until the crust is lightly baked and barely golden. Remove from the oven and carefully lift off the parchment and weights. Brush the crust lightly with a thin layer of the egg white wash. Reduce oven temperature to 350°F.
- Mix the filling: In a large bowl, whisk together the eggs, canned pumpkin, sour cream, bourbon, vanilla extract, cinnamon, salt, ginger, nutmeg, cardamom, and allspice until smooth and well combined.
- Prepare the maple cream mixture: In a small saucepan, bring the maple syrup to a simmer over medium heat. Let it simmer for 2 to 3 minutes until slightly thickened. Remove from heat and whisk in the heavy cream gradually, stirring constantly to combine thoroughly.
- Combine syrup and filling: Whisk the maple cream mixture into the pumpkin filling until fully incorporated. Pour the filling into the partially baked pie crust.
- Bake the pie: Bake the pie at 350°F for 55 to 60 minutes until the center is barely jiggling but set. Remove the pie and let it cool completely on a wire rack.
- Chill the pie: Refrigerate the cooled pie overnight for best flavor and texture.
- Brûlée the topping: Just before serving, sprinkle the top of the chilled pie evenly with 3 tablespoons of granulated sugar. Use a kitchen torch to melt and caramelize the sugar until it forms a crisp, golden brûlée crust. Serve immediately and enjoy.
Notes
- Blind baking with pie weights prevents the crust from puffing up and ensures a flaky base.
- Refrigerating the pie overnight enhances the flavors and texture, making it easier to slice.
- If you don’t have a kitchen torch, you can carefully broil the pie under the oven’s broiler for a minute or two, watching closely to avoid burning.
- Substitute bourbon with rum or brandy if preferred, but bourbon provides a distinctive depth of flavor.
- Using real pure maple syrup enriches the filling’s flavor and adds natural sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 370
- Sugar: 22g
- Sodium: 230mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg
